Description
Gluten-Free Pasta e Fagioli Soup is a hearty, flavorful, and comforting Italian-inspired dish combining tender pasta, creamy cannellini beans, aromatic vegetables, and fresh herbs in a rich tomato broth. This easy-to-make recipe is perfect for lunch or dinner and is fully gluten-free.
Ingredients
1 TB Extra Virgin Olive Oil
1 Cup Chopped Celery
1/2 Cup Diced Onion
1 Tsp Minced Garlic
1 15 oz Can of Plain Unsalted Tomato Sauce
4 Cups Vegetable Broth
1 15 oz Can of Cannellini Beans
1 Cup Uncooked Gluten-Free Ditalini
1 TB Nutritional Yeast (optional)
1 Tsp Dried Parsley
1 Tsp Dried Basil
1/2 Tsp Black Pepper
1 Sprig of Rosemary (optional)
Fresh Parsley for garnish
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add celery, onion, and garlic and sauté for 5 minutes until softened.
2. Stir in tomato sauce, vegetable broth, beans, dried herbs, and black pepper. Bring to a boil.
3. Add uncooked pasta, reduce heat to medium-low, and cook for 8–10 minutes until pasta is tender.
4. Remove rosemary sprig if used. Serve in bowls garnished with fresh parsley and optional drizzle of olive oil.
Notes
You can use any small gluten-free pasta; adjust cooking time as needed.
Cook pasta separately if storing soup ahead to prevent mushiness.
Store soup in an airtight container in the fridge for 4-5 days or freeze the base without pasta for longer preservation.
Add fresh herbs at the end to preserve bright flavor and aroma.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Soup, Main
- Method: Boil
- Cuisine: Italian